DEEP DISH-SKILLET SAUSAGE-PORTOBELLO PIZZA

IF YOU PREFER A MILDER MUSHROOM FLAVOR, YOU CAN USE BABY PORTOBELLO MUSHROOMS—ALSO CALLED CREMINI MUSHROOMS—OR WHITE BUTTON MUSHROOMS IN PLACE OF THE LARGE PORTOBELLO MUSHROOMS IN THE FILLING.

PREP 45 minutes

RISE 1 hour 15 minutes

BAKE 40 minutes at 400°F

STAND 20 minutes

• Olive oil
• Cornmeal
• 1 cup warm water (105°F to 115°F)
• 1 pkg. active dry yeast
• 3 to 3½ cups all-purpose flour
• ⅓ cup olive oil
• ½ tsp. salt
• 8 oz. bulk Italian sausage
• ½ cup chopped onion
• 4 oz. fresh portobello mushrooms, coarsely chopped
• 1 14.5-oz. can diced tomatoes, drained
• 1 tsp. dried oregano, crushed
• 2 Tbsp. snipped fresh basil
• 6 oz. shredded part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese

1. Generously grease a large heavy oven-going skillet with olive oil. Sprinkle bottom with cornmeal.

2. In a large mixing bowl combine the warm water and yeast, stirring to dissolve yeast. Let stand 5 minutes. Stir in 1½ cups of the flour, the ⅓ cup oil, and salt. Beat on low 30 seconds. Beat on high 2 minutes. Stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise until double in size (50 to 60 minutes). Punch down dough. Let rest 5 minutes.

4. Place dough in prepared skillet. Press and spread dough evenly over bottom and about 1½ inches up the sides of the skillet. Cover and let rise 25 minutes.

5. Meanwhile, preheat oven to 400°F. For filling, in a large skillet cook sausage over medium-high heat until browned; drain off fat. Add onion. Cook over medium-high heat, stirring occasionally, 3 minutes or until onion is just softened. Add mushrooms. Cook 5 minutes more or until mushrooms are softened and liquid has evaporated. Stir in drained tomatoes and oregano. Cook 1 to 2 minutes or until heated through. Stir in basil.

6. Spread mozzarella cheese over dough in skillet. Spoon filling over cheese. Sprinkle with grated Parmesan.

7. Cook pizza in skillet over medium-high heat 3 minutes. Transfer pizza to oven. Bake 40 to 45 minutes or until edges are golden and filling is heated through. Let stand at least 10 minutes before serving. MAKES 8 WEDGES.

PER WEDGE 453 cal., 24 g fat (7 g sat. fat), 37 mg chol., 665 mg sodium, 42 g carb., 3 g fiber, 16 g pro.